Lemon juice puts the final touch on your guacamole helping it maintain its beautiful green color while adding tangy flavor. This sweet and spicy version is the perfect topping for summer fish tacos!
Yield: About 1 ½ cups
Preparation: 15 minutes
2 avocados, chopped
2 small mangoes, diced
¼ cup diced red onion
2 cloves garlic, minced
1 serrano pepper, minced
¼ cup chopped cilantro
Zest of 1 lemon*
Juice of 2 lemons*
¼ to ½ teaspoon salt
In a medium bowl, stir together the avocado and mango, smashing the avocado. Stir in the onion, garlic, pepper and cilantro.
Add the lemon zest, lemon juice and ¼ to ½ teaspoon of salt to taste. Serve immediately, or cover the surface of the guacamole with plastic wrap and refrigerate for up to one day.
